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Preserved Seville oranges
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Makes: 1.2kg jar or 2 x 600g jars
6 small Seville oranges
at least 700g coarse sea salt
1 lemon, juice only
1 tbsp whole black peppercorns
1 cinnamon stick, halved
1. Put the oranges in a bowl of hand-hot water and scrub gently to remove any wax from the surface. Slice each into 8 wedges. Sterilise a large glass jar and lid (or 2 smaller jars and lids) on a hot cycle in a dishwasher or wash in hot soapy water then dry out in a low oven. Pour a layer of salt into the jar and pack in layers of orange wedges, surrounded with more salt, the lemon juice, peppercorns and the cinnamon until the oranges are completely covered. Push down firmly to compress the ingredients. Once everything is tightly packed into the jar, seal and place in a cool, dark and dry cupboard for 8-12 weeks, turning the jar over every few days.
2. Once opened, use in exactly the same way as preserved lemons, rinsing then removing the pith and flesh with a knife and slicing the zest into strips. Add to tagines, dressings and roasts. Once the jar is opened, cover the remaining preserved oranges with a little lemon juice and keep in the fridge for up to 1 month.
This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per 100g 180kJ
This recipe was first published in December 2018.